Job Description (JD)
| Nama Program | Penyelarasan Penyembelihan Poultri Halal [C101-001-3:2017] |
|---|---|
| Kod CU | C101-001-3:2017-C02 |
| Competency | Core |
| Tajuk CU | HALAL POULTRY POST SLAUGHTERING OPERATIONS |
| Penerangan CU | Halal Poultry Post Slaughtering Operations describes the competencies required to ensure the Halal poultry carcass is undergone processes of scalding, de-feathering, eviscerating, chilling, cutting and deboning and assist the meat inspector in post mortem inspection. A competent person in this CU shall be able to monitor poultry carcass scalding process, monitor poultry carcass de-feathering process, monitor poultry carcass eviscerating process, perform poultry carcass eviscerating works, monitor poultry carcass chilling process, prepare poultry carcass post – mortem inspection and perform poultry carcass cutting and deboning works. The outcome of this competency is to ensure the scalding temperature is updated for feather removed; poultry carcass plucking routine is completed; poultry carcass heart, liver, gizzard and viscera pack is separated; microbial load is reduced; offal is tagged for trimming, releasing and condemning and defective portions is removed based on Thoyyiban basis. To perform the CU, the competency owner is required to understand the principle of Halalan toyyiban in post poultry slaughtering process. |
| Tempoh Latihan | 300 |
| Objektif Pembelajaran | The person who is competent in this competency unit shall be able to monitor the post-slaughtering process in compliance with latest Malaysian Halal Standard. Upon completion of this competency units, trainees will be able to:- 1. Monitor poultry carcass scalding process 2. Monitor poultry carcass de-feathering process 3. Monitor poultry carcass eviscerating process 4. Perform poultry carcass eviscerating works 5. Monitor poultry carcass chilling process 6. Perform poultry carcass cutting and deboning works |
| Pra-Syarat | 0 |